Dale Earnhardt's Fish and Vegetable Rolls

• 12 asparagus spears
• 2 carrots, peeled and cut into thin strips
• 14 cup mayonnaise
• 2 tablespoons seasoned dry bread crumbs
• 2 tablespoons country-style dijon mustard
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
• 1 teaspoon Tabasco sauce
• 4 flounder fillets or 4 sole fillets

1. In a 12-inch skillet over high heat, combine asparagus, carrots, and enough water to cover vegetables; bring to a boil.
2. Reduce heat to low and simmer 2 to 3 minutes or until vegetables are crisp-tender; drain.
3. Preheat oven to 450 degrees F.
4. In a small bowl, combine mayonnaise, bread crumbs, mustard, dill and TABASCO Sauce.
5. Spread half of mixture on top sides of fish fillets.
6. Top each fillet with one-fourth of cooked asparagus and carrots.
7. Roll fish around vegetables and place seam side down in a greased 12 x 8 x 2-inch baking dish.
8. Spread remaining mustard mixture on tops of fish rolls.
9. Bake 12 to 15 minutes or until fish flakes easily when tested with a fork.
10. Makes 4 servings.

carrots, mayonnaise, bread crumbs, countrystyle, dill, tabasco sauce, flounder

Taken from www.food.com/recipe/dale-earnhardts-fish-and-vegetable-rolls-143149 (may not work)